Tangerine & Black Pepper Sorbet
A wonderful contrast of tangerine and pepper in a cold and creamy sorbet! Keep an order of this in your freezer to satisfy a sweet tooth.
Ingredients
- 1 cup(s) granulated sugar
- 8 floz water
- 1/2 teaspoon(s) lemon juice
- 32 floz tangerine juice (about 15 tangerines)
- 1 tablespoon(s) finely grated tangerine zest
- 1 1/2 teaspoon(s) freshly coarse-ground black pepper
- 1 Fresh mint sprigs for garnish
Instructions
- Combine the sugar, water and lemon juice in a saucepan, and bring to a boil over medium heat.
- Reduce heat and simmer until all the sugar is dissolved and the mixture is clear.
- Skim off any foam that forms.
- Cool the syrup in the refrigerator.
- When the syrup is cold, combine it with the tangerine juice, zest and black pepper.
- Freeze the sorbet in an ice cream maker according to the manufacturer's directions.
- Pour the tangerine mixture into a shallow metal dish and place in the freezer.
- Every hour, stir to cause ice crystals to form, until the mixture resembles shaved ice).
- Serve the sorbet in chilled martini glasses with a sprig of mint.
Nutrition
Calories: 1268.94kcalCarbohydrates: 313.86gProtein: 4.4gFat: 0.11gSaturated Fat: 0.04gSodium: 80.29mgFiber: 3.92gSugar: 298.16g
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